If you are into cheese making you can try this microbial rennet. This may help improve your products.
– Making soft cheese with 80 % savings
– Produce higher yield
– Retains more protein and fat in milk resulting in cheese with creamier taste or more uniform texture.
– Doubles the shelf life of cheese
– Soft cheese from cow’s milk
– Soft cheese from carabao’s milk
– Mozarella cheese
– Blue Cheese
You can visit UPLB site for more information.